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Cacio e Pepe
Cacio e Pepe is one of the most simple yet delicious recipes I've ever tasted, along with Aglio Olio e pepperoncino. But like any Italian dish, the focus lies on great, fresh ingredients and flavorful simplicity.
Cacio e Pepe Recipe
Ingredients
1 lb of spaghetti
4 tbs of freshly ground coarse black pepper
½ pound of freshly ground Pecorino Romano cheese
6 oz of extra virgin olive oil
I like to add a touch (1 tbl spoon) of unsalted butter right before the cheese to add more creaminess to the pasta.
Instructions
Follow the instructions on package for cooking spaghetti. I like to cook the spaghetti 2 minutes less then instructed to insure the spaghetti is al dente. Cooking the spaghetti properly and retaining some of the pasta water is the key to making great Cacio e Pepe.
Once spaghetti is cooked drain spaghetti partially and save two cups of pasta water if needed.
In a 16 inch sauté at medium heat add olive oil and toss in partially drained spaghetti.
Now add some of the saved water. Add coarse ground black pepper and butter, toss well to melt butter and cook for 1 more minute. Then turn off the fire and add grated Pecorino Romano cheese. Tossing really well until spaghetti is covered with sauce.
With a pair of tongs portion the pasta in a deeper round bowl, finish each bowl of Cacio e Pepe with a drizzle of extra virgin olive oil and shaved Pecorino Romano cheese and serve immediately.